Recipe Archive
Sandwiches and wraps are practical food with plenty of room for craft: layered fillings, good bread, deliberate sauces, and formats that travel well.
545 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Dean
Shatteringly crisp beer-battered halibut piled on a buttery bun with tangy homemade tartar sauce and crunchy coleslaw. This is the Pacific Northwest on a plate, the kind of sandwich worth driving to the coast for.
Chef Juliana
You don't need a lanchonete counter to make this. Pão sírio, roast beef, cheese, egg, salad, and a hot pan solve dinner without powder, drama, or fear.
Chef Klaus
The Berlin Imbiss counter on a plate: fried sausage cut thick, a tomato curry sauce cooked until glossy, and enough fries or bread to chase every bit.
Chef Isabel
The Murcian bicicleta is the anchovy-free cousin of the marinera: ensaladilla rusa mounded on a crisp rosquilla de pan. Keep the salad cold and the bread dry until the last minute.
Chef Margarida
Alentejo's gift to late nights and hungry workers: thin pork bathed in garlic and white wine, stuffed into a crusty roll. Mustard or piri-piri, that's the only question.
Chef Margarida
The northern answer to Portugal's beloved pork sandwich, where beer replaces wine and the sauce runs down your arms. This is late-night Porto food, tasca food, the kind you eat standing at zinc counters with an imperial in the other hand.
Chef Isabel
The Barcelona bikini is Catalan bar food at its plainest: white bread, jamón dulce, melting cheese, butter, and gentle heat until the crust crisps and the middle runs.
Chef Lupita
Jalisco's goat birria, born around Cocula and carried into Guadalajara's markets, slow-braised in ancho, guajillo, cascabel, and chile de arbol, then tucked into corn tortillas crisped in its own red fat.
Chef Klaus
A northern fish-stall roll built on sharp Bismarck herring, raw onion, and pickle, with one rule deciding the whole thing: the vinegar cure goes on cold and gets its time.
Chef Ally
Crisp corn tostadas piled with velvety black beans, their earthiness cut by the sharp brightness of quick-pickled red onions, finished with crumbled queso fresco and torn cilantro leaves.
Chef Remy
A thick beef patty coated in my signature blackening spices, seared in a screaming-hot cast iron until the crust turns mahogany, then draped with melty pepper jack and tangy pickled peppers, finished with a bold remoulade on buttery toasted brioche.
Chef Remy
Crispy-crusted catfish kissed with fire and spice, resting on a wedge of tender jalapeno-studded cornbread, finished with a tangy Creole remoulade that ties the whole beautiful mess together.
Chef Remy
Tender chicken breast coated in smoky Cajun spices, seared in a screaming-hot cast iron until charred and juicy, nestled on a buttery toasted bun with cool, tangy remoulade and crisp pickle chips.
Chef Remy
Gulf redfish seared in a cast iron skillet until the spice crust turns dark and complex, nestled in crispy-outside, pillowy-inside French bread with cool, tangy remoulade and crisp lettuce, the kind of sandwich that makes you close your eyes and taste Louisiana.
Chef Remy
Sweet Gulf shrimp seared in a screaming hot skillet until the spices bloom into a dark, aromatic crust, then nestled into a flour tortilla with cool, crisp romaine and a Caesar dressing that knows its way around cayenne.
Chef Klaus
Franconia's sour-poached bratwurst skips the grill: raw sausages, onion, vinegar, wine, and one quiet rule, keep the sud below the boil.
Chef Isabel
This is the bocadillo of the northern pantry: good tuna in olive oil, sweet piquillo peppers from Navarra, and a crusty barra that stays clean if you drain the tin properly.
Chef Isabel
This Basque bocadillo lives on the tin: good bonito del Norte in olive oil, salty Cantabrian anchovies, pickled piparras, and a crusty roll that can hold them.
Chef Isabel
Catalonia's botifarra sandwich is plain on purpose: fresh pork sausage, good bread, allioli, and tomato if the season gives it. Grill the sausage slowly so the skin browns before the juices run.
Chef Isabel
Madrid's bocadillo de calamares is squid, flour, hot oil, and crusty bread. The whole thing depends on frying fast enough that the rings crisp before they toughen.
Chef Isabel
Navarra's bocadillo de chistorra is thin paprika sausage cooked until its red fat runs, then folded into crusty barra. The trick is gentle heat, not a hard scorch.
Chef Isabel
Asturias puts chorizo in natural cider until the sausage swells, sweetens, and stains the pan red, then tucks it into bread for a bocadillo that needs no fuss.
Chef Isabel
Gran Canaria's Teror bocadillo is bread and soft paprika-red chorizo, warmed gently so the fat glosses the crumb. Spreadable, not sliced, is the point.
Chef Isabel
The bocadillo de chorizo belongs to the plain Castilian school of bread and cured pork: good chorizo, fresh barra, and just enough heat to wake the pimentón fat.
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